Directions

1.

In a small saucepan, combine apple cider, grated apple, and brandy and cook over medium high heat until reduced to 3/4 of a cup. Allow to cool.

2.

Whisk together flour, baking powder, baking soda, and cinnamon in a large bowl and make a well in the center. In a separate bowl whisk together egg, sugar, butter, milk, and vanilla. Add wet ingredients to dry ingredients and mix until all ingredients are evenly combined, and then let sit for 15 minutes.

3.

Adjust oven rack to middle position and preheat to 200[°]F. Heat oil in a large wok, Dutch oven, or deep fryer to 350°F. Using two spoons drop batter into oil and cook until first side is browned, about 3 minutes. Turn and continue to cook until second side is browned, about 2 minutes longer. Remove from oil with a slotted spoon transfer to a paper towel-lined plate, then transfer to a rack set in a rimmed baking sheet and keep warm in oven. Repeat with remaining batter until all doughnuts are cooked.

4.

In a large bowl combine sugar and ground cinnamon. When ready to serve toss hot doughnuts into cinnamon sugar and serve immediately.

This Recipe Appears In

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.